There’s something rather decadent about having a fizzy alcoholic drink for breakfast, and as much as we might love them, there are some fabulous alternatives to the mimosa. If you’re going to drink something other than the classic mimosa, it still needs to be somewhat virtuous, especially as a breakfast drink. These alternatives to the mimosa are exactly that. Effervescent and delicious.
If you are riding the current wave of popularity that Prosecco is enjoying (I am!), you’ll love this. Macerating the fruit really releases the flavour as it’s the best way to get the juice. Frsh blackberries are so good that if you want a drink that contains less alcohol, you can leave out the vermouth altogether.
There are various cocktails that use champagne and grapefruit juice, but another spirit is added – I know of tequila, cognac, or Campari being added to the mix. They sound fab but a bit too over the edge for a pre-lunch drink. Plus, I tried just added fresh grapefruit juice to my prosecco and that is delicious enough for me. The zing is a real waker-upper. If you can get hold of ruby red grapefruit juice, you even get a lovely colour. (You can use champagne or prosecco. You might even try it with cava).
If you do want your mimosa alternative to contain extra liquor, try this one. It’s also lovely if you are a fan of zesty, lemon-y drinks. The recipe calls for powdered sugar but it is much more fun if you use a sugar cube instead. You can watch the bubbles really gather as the sugar dissolves.
This is one I haven’t tried. It is more complex than the other alternatives to mimosas but it sounds so delicious it must surely be worth the effort. It’s a combination of sparkling wine, grapefruit juice, hibiscus syrup and elderflower liqueur. It sounds like a fabulous celebration drink but why should it be left to the likes of Valentine’s Day or an anniversary? You will need to go out of your way to get the ingredients required, but hey, once you have them, why let them languish in the liquor stash for months between outings?
This is another where you can easily substitute prosecco or cava for the champagne. You can make your own rhubarb syrup by straining off the juice from cooking the fruit in water and sugar. I cheated! I bought a can of rhubarb in syrup and drained off the juice (and ate the rhubarb). To make the drink, put 1 tablespoon of the syrup (or more if you want) and add the fizzy wine. You can also make this drink with any other fruit syrup you care to try.
Which are you going to try first?